YOOXICMAN T-Bone Steak Pan-Fry
A precise pan-frying recipe that achieves a perfect gradient inside a 5cm thick T-bone steak by flipping it every 2 minutes over very low heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the heat is even slightly too high, the surface will burn completely before the thick meat is cooked through, so you must maintain the lowest heat the pan allows.
- To catch the exact doneness, we strongly recommend using a probe-type cooking thermometer to monitor the internal temperature in real-time rather than relying on sight or intuition.
Recommended for
- Those who prefer a crispy steak crust and rich butter aroma.
- Those who want to cook high-quality steak with precise heat control without a sous-vide machine.
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